Gehaktballen (Dutch Meatballs)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
319 kcal
-
Course
Main Course
-
Cuisine
Dutch
Gehaktballen (Dutch Meatballs)
Report
Gehaktballen are large Dutch meatballs which are seared and then slowly cooked in their own juices. They’re the epitome of comfort food and super easy to make!
Share:
Ingredients
Meatballs:
- 1 pound (450 grams) ground beef OR 8 ounces (225 grams) ground beef and 8 ounces (225 grams) ground pork
- 1 small onion minced
- 1 large egg beaten
- 3 tablespoons dry breadcrumbs
- 1 tablespoon yellow mustard
- 1 to 2 teaspoons kosher salt (1 teaspoon Morton’s or 2 teaspoons Diamond Crystal kosher salt)
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
Jus:
- 2 tablespoons butter
- ½ cup water
Add to Shopping List
Instructions
- Add all of the meatball ingredients to a mixing bowl and combine until evenly mixed. Divide the mixture into 4 pieces and shape into tight, compact balls. They will be quite large (each of mine weighed 158 grams).
- Melt butter in a Dutch oven or heavy pan with a lid over medium heat. Add the meatballs and sear on all sides, a couple minutes per side, until browned all over.
- Add the water and then cover with a lid. Lower the heat to medium-low to low and simmer for about 20 to 25 minutes, flipping the meatballs over a few times periodically. A digital thermometer inserted into the center of one of the balls should read a minimum of 165°F.
- Transfer the gehaktballen to a serving dish. Then strain the jus through a small sieve over the top of them. Serve 1 large meatball per person, topped with some jus. Serve with hutspot, stamppot, potatoes, or bread.
Notes
- Use either plain ground beef (preferably not too lean or else it can dry out) or a 1:1 ratio of ground beef and ground pork. You’ll need 1 pound of ground meat to make 4 giant gehaktballen.
- Although you could use sliced white bread soaked in a little liquid to saturate it, I find dry breadcrumbs work great and they’re already shelf stable and something you likely have in your pantry.
- These gehaktballen are quite large. If you prefer them slightly smaller, you can portion them into six balls instead, roughly 105 grams each. The actual weight will vary depending on the size of your onion.
- I highly recommend taking the extra minute to strain the jus through a small sieve before serving. There will be small bits of meat and onion that have escaped the balls, along with brown bits scraped up from the bottom of the pan. Straining the jus yields a lovely unblemished sauce to finish your gehaktballen.
Nutrition Information
Show Details
Serving
1ball
Calories
319kcal
(16%)
Carbohydrates
6g
(2%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
2g
Cholesterol
142mg
(47%)
Sodium
741mg
(31%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 319kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 741mg | 31% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
